1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.

2. Using a pair of scissors cut into 1 inch pieces.

3. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

4. Transfer the bacon, onion and garlic into a slow cooker or a heavy based cast iron pot and add the rest of the ingredients except for the water.

5. Stove-top method (Lorraine’s method – 30 mins quicker, but involves stirring and checking)
• Simmer for 2 hours adding ¼ of a cup of water every 25-30 minutes or so and stirring (liquid levels should reduce so you have some juices but not too much).
5. Slow cooker method (Anna’s method – two pots and extra 30min, but less action required)
• Simmer for 2 hours, or longer if you like.
• Return to stove top and simmer to reduce liquid, around 30 minutes.

6. When ready, cool for about 15-20 minutes and then place in a food processor.

7. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

Note: it needs to be stored in the refrigerator, but note the texture changes (hardens) when it’s cold.

Oooh looks good! Will try it for sure! A couple of questions. For the slow cooker method we don't need water right? Also, do we need to think about the fatty parts of the bacon? Or does it all just go in? Thank you!

i didn't use any extra water. the coffee, vinegar, sauce etc is enough. and i did include all the bacon (except the rind). you could trim most of the fat off if you wanted a healthier version, but i'd leave just a touch on to keep it moist.